Recipe & Picture: Rusna Chowdhury
Ingredients: 1 (8 ounce package) cream cheese, softened
1 (14 ounce can) sweetened condensed milk
1 (12 fluid ounce can) evaporated milk
1/2 teaspoon vanilla extract
For caramel: Sugar half cup
Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium heavy saucepan over medium-low heat cook sugar, stirring, until golden brown. Pour into a 10 inch round or your choice baking dish, tilting to coat bottom and sides Very Well. Set aside.
In a large bowl, beat cream cheese until very smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour. then chill in refrigerator 4-5 hours or overnight. To unmold run a knife around edges of pan and invert on a rimmed serving platter.